1.1.3 Flashcards
What is the ‘danger zone’ temperature range for bacterial growth?
5°C to 63°C
What temperature should food be cooked to in order to kill harmful bacteria?
At least 75°C for 2 minutes
At what temperature should a fridge be kept?
Between 0°C and 5°C
At what temperature should a freezer be kept?
-18°C or lower
What does HACCP stand for?
Hazard Analysis and Critical Control Points
What is the purpose of HACCP in food safety?
o identify, assess, and control food safety hazards
Why should raw meat be stored on the bottom shelf of a fridge?
To prevent cross-contamination from dripping juices
Name three common types of food poisoning bacteria.
Salmonella, E. coli, Listeria
What are the main symptoms of food poisoning?
Vomiting, diarrhea, stomach cramps, fever
What is cross-contamination?
The transfer of harmful bacteria from one surface or food to another
Which type of chopping board should be used for raw meat?
Red chopping board
Why should you not refreeze food once it has been defrosted?
Because bacteria may have multiplied during thawing
What is the correct procedure for cleaning work surfaces?
Wash with hot soapy water, disinfect, and dry with a clean cloth
What should you do if you have a cut on your hand while handling food?
Cover it with a blue waterproof plaster
